Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Sorghum Meal
2.2. Determination of the Most Commonly Consumed Insect Types
2.3. Preparation of Insect Meal
2.4. Biscuit Preparation
2.5. Sensory Evaluation
2.5.1. Questionnaire Development
2.5.2. Recruitment of Panelists
2.5.3. Orientation of Panelists
2.5.4. Procedure for Data Collection
2.5.5. Focus Group Discussions
2.5.6. Ethics Approval
2.5.7. Statistical Analysis
3. Results
3.1. Most Commonly Consumed Insect Types
3.2. Consumer Acceptability of Biscuits Supplemented with Sorghum–Insect Meal
3.3. Focus Group Discussions
4. Discussions
4.1. Most Commonly Consumed Insect Types
4.2. Consumer Acceptability of Biscuits Supplemented with Sorghum–Insect Meal
4.3. Focus Group Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Ingredient | Relative Concentration (% w/w) | |||
---|---|---|---|---|
Wheat flour | 100 | 80 | 60 | 40 |
Sorghum meal | 0 | 15 | 30 | 45 |
Insect meal | 0 | 5 | 10 | 15 |
Identity of biscuit sample | control /B0 | B20 | B40 | B60 |
Age Group (Years) | n | Male | Female |
---|---|---|---|
20–29 | 30 (35.7) | 15 (17.9) | 15 (17.9) |
30–39 | 25 (29.8) | 12 (14.3) | 13 (15.5) |
40–49 | 19 (22.6) | 10 (11.9) | 9 (10.7) |
50–59 | 10 (11.9) | 4 (4.8) | 6 (7.1) |
Biscuit Samples | Color | Taste | Aroma | Texture | Overall Acceptability |
---|---|---|---|---|---|
B0 | 3.18 c ± 0.6 | 3.05 b ± 0.6 | 3.27 b ± 0.6 | 3.42 a ± 0.4 | 3.58 c ± 0.6 |
B20 | 3.42 a ± 0.6 | 3.21 a ± 0.5 | 3.46 a ± 0.6 | 3.45 a ± 0.5 | 4.23 a ± 0.6 |
B40 | 3.32 b ± 0.5 | 3.16 c ± 0.6 | 3.43 a ± 0.6 | 3.42 a ± 0.4 | 3.98 b ± 0.6 |
B60 | 3.17 c ± 0.7 | 2.96 d ± 0.5 | 3.04 c ± 0.6 | 3.45 a ± 0.4 | 3.77 c ± 0.6 |
Age Group (Years) | n | Male | Female |
---|---|---|---|
20–29 | 5 (16.6) | 3 (10) | 6 (20) |
30–39 | 9 (30.0) | 1 (3.3) | 4 (13.3) |
40–49 | 11 (36.6) | 3 (10) | 10 (33.3) |
50–59 | 5 (16.6) | 2 (6.7) | 1 (3.3) |
THEMES | CONCEPTS | DISCUSSION | QUOTES |
---|---|---|---|
Cultural exposure and individual experience as determinants of acceptance | Sensory appeal | Participants possessed significant knowledge of how cooking influences the sensory properties because of cumulative experiences of preparing and consuming insects with their families. They expressed clear expectations of how insects should be prepared in order to achieve the best taste. | “Each insect has a different taste, some insects have a savory taste, some insects have a bit of meat, some are soft and creamy.” “When they are fried in hot oil they become crispy which is different from boiled insects. If you boil insects, they lose their crunchiness.” |
Cultural exposure and individual experience as determinants of acceptance | Preparation methods | Participants agreed that they greatly enjoyed the taste of consuming whole insects as a snack. However, they were unsure if the same pleasure would be derived from consuming insects in the form of a food product as this would require milling the insects into a powder. | “I eat insects because I use it as cooking ingredient for enhancing flavor. For example, vegetable soup with insects is more delicious than without insects.” “Insects can taste very nice when they are properly cooked and served in a way that’s appealing to the eyes.” |
Likelihood to purchase insect- based food products | Health benefits Environmental benefits | The participants showed more interest in buying insect-based foods when informed about the health benefits of consuming insects. Their interest was mainly motivated by the novelty of the experience and the purported environmental and health benefits. Their interest related to the sustainable and nutritious alternatives to meat. | “The most important reason that I would eat insects is protein.” “I have quit eating meat because of my health so I think insect would serve as a good alternative.” “I am willing to consume any food that will keep me alive especially if it will be another source of income.” |
Will other familiar products improve the sensory-liking and willingness to buy insect-based foods? | Willingness to consume insects incorporated into other food products | Majority of the participants were willing to buy insect-based foods if there were various food products to choose from. Some participants expected insects to fit better with a savory food product, thereby the addition of insect to a sweet product such as biscuit was considered to be inappropriate. They further expressed that they would only consider adding insects to a food product of their choice, preferably local foods and in a way that does not take away from their eating pleasure. | “Why should there be insects in biscuits anyway. It feels rather strange.” “I could try and use some insect-based ingredients or flour to prepare my own food and see if there’s a difference from the usual taste am used to.” |
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Awobusuyi, T.D.; Pillay, K.; Siwela, M. Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal. Nutrients 2020, 12, 895. https://doi.org/10.3390/nu12040895
Awobusuyi TD, Pillay K, Siwela M. Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal. Nutrients. 2020; 12(4):895. https://doi.org/10.3390/nu12040895
Chicago/Turabian StyleAwobusuyi, Temitope D., Kirthee Pillay, and Muthulisi Siwela. 2020. "Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal" Nutrients 12, no. 4: 895. https://doi.org/10.3390/nu12040895
APA StyleAwobusuyi, T. D., Pillay, K., & Siwela, M. (2020). Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal. Nutrients, 12(4), 895. https://doi.org/10.3390/nu12040895